Red Velvet Cake Truffles
Red Velvet Cake
1 3/4 cups flour
2 1/2 Tbsp unsweetened cocoa, sifted
1 tsp baking soda
1/2 tsp salt
1 cup low-fat buttermilk, at room temperature
3 Tbsp plain fat-free yogurt, at room temperature
1 tsp apple cider vinegar
5 Tbsp unsalted butter, at room temperature
1 cup plus 2 Tbsp sugar
1 tsp vanilla extract
1 Tbsp red gel food coloring
2 large eggs, at room temperature
Cream Cheese Frosting
4 oz reduced-fat cream cheese, softened
1 Tbsp unsalted butter, softened
1/8 tsp vanilla extract
1/2 cup powdered sugar
16 oz (1 pound) semisweet chocolate, chopped and divided
Sprinkles or decorations (optional)
Preheat oven to 350°F and spray a 13 x 9-inch baking dish with nonstick spray. Whisk together flour, cocoa, baking soda, and salt in a medium bowl. Combine buttermilk, yogurt, and apple cider vinegar in a small bowl.
Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to medium-low and add vanilla and food coloring; beat until combined. Add eggs one at a time and beat until thoroughly incorporated. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture). Beat just until smooth; pour batter into prepared baking dish and smooth with an offset spatula.
Bake for about 23 minutes, until a toothpick inserted in the center comes out with just a few crumbs attached and cake begins to pull away from edges of the pan. Cool completely in pan on a wire rack. Wrap well and store overnight, or continue with assembly.
For the frosting, beat cream cheese, butter, and vanilla in a large mixer bowl on medium speed until light and fluffy. Reduce speed to low; gradually add powdered sugar and beat until smooth. Crumble the cake and add to the mixer bowl; mix on medium speed until combined. Chill mixture in the refrigerator for 20 minutes. Line two rimmed baking sheets with parchment paper. Roll cake mixture into 1 1/4″ balls; place on baking sheets and refrigerate 1 hour.
For the coating, place 8 ounces semisweet chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Dip two balls at a time in the chocolate mixture, using a small spatula to roll the balls until completely coated. Use a fork to lift balls out of chocolate, tapping gently to shake off excess chocolate. Place on prepared baking sheets and decorate with sprinkles.
Continue with remaining cake balls and chocolate. Refrigerate balls on baking sheets for about 15 minutes, until chocolate sets. Trim bottoms with a paring knife and place each truffle in a mini baking cup. Store in a single layer in an airtight container in the refrigerator up to 3 days.
Yield – 45 cake truffles (serving size: 1 truffle)
Calories – 125
Carbs – 14